Roman-Style Tripe Trippa alla Romana

Ingredients

• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 0.3 cup olive oil extra virgin 
• 2 tablespoons olive oil extra virgin 
• 3 tablespoons thyme leaves dried fresh chopped
• 4 cloves garlic coarsely chopped
• 4  garlic cloves peeled thinly sliced
• 1 bunch mint leaves finely chopped
• 1  onion spanish chopped
• 0.3 cup parmigiano-reggiano freshly grated
• 0.3 cup pecorino cheese freshly grated
• 1  onion red thinly sliced
• 6 servings salt to taste
• 1 teaspoon vanilla extract 
• 0.5 cup vinegar white
• 2 pounds tripe 
• 2 pounds tripe 

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary.
2. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.
3. In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking.
4. Add the onion, garlic and tripe and saute 3 minutes.
5. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.
6. Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.
7. In a 3-quart saucepan, heat the olive oil over medium heat.
8. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
9. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
10. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.